Star Wars Episode 3 Parody

Anakin an Alternate Funny Ending to Episode 3

WEHS Chicken Foot

Ha, English III class, 3 people (2 students and 1 teacher) chew on a chicken foot dipped in BBQ sauce. Camera people: TonyD. Messer and Drew Elkins

The American Legion Heroes to Hometowns presents "The Homecoming of Jose Pequeno"

After spending nearly three years in military and VA hospitals, Jose Pequeno - who suffered traumatic brain injury from combat in Iraq - finally came home Dec. 19 to Land O'Lakes, Fla. The severely wounded veteran arrived in a van, escorted by his mother, Nelida Bagley, sister Elizabeth and daughter Mercedes. Patriot Guards lined the street with motorcycles and US Flags. A crowd of about 250 people cheered Jose as he exited the van in a wheelchair. Nelida and Elizabeth thanked the crowd and wheeled Jose into his new home, which had been renovated and specially modified as part of The American Legion's Heroes to Hometowns program. In just eight days, about 150 volunteers - including tradesmen and neighbors - turned the house into a handicapped-accessible residence. "Through the generosity of our vendors and the hard work of our members, we were able to complete $70000 worth of upgrades to this house," Department of Florida Adjutant Michael McDaniel. As Jose settled in his new home, visitors enjoyed a barbecue outside, featuring "Heroes to Hometowns BBQ" sauce sold by a Florida company that donates profits to Heroes to Hometowns and other Florida Legion programs. "This is a great celebration," Department of Florida Commander Paul Martel said. "It just goes to prove that The American Legion is here for our veterans. We're here to do the right job at the right time, in the right place. "Our Heroes to Hometowns is a wonderful program, and we Legionnaires have to keep our eyes ...

Laura eats a nasty sandwich that is not so delicious.

OMG........Sandwich Ingredients. 1. Bread soaked in milk 2. olive oil 3.babybel 4. pickles 5. magic baking soda 6. RANCH 7.Strawberry cream cheese 8. lime juice 9. Russian salad dressing 10. Black licorice 11 Aunt jemima syrop 12. Corn Syrup 13 Grape jello 14 ketchup 15. Crackers 16. Mentos 17 Icing Sugar 18. Peanut butter 19.horse radish 20. Thai sauce 21. nesquick 22. mayonaisse 23. BBQ sauce 24. Mustard 25. Tooth picks lol 26. Cheese dip 27. Corn flakes 28.Cinnamin Rolls 29. Tomato 30. Bacon Chives Cheese Pepper Dip 31 Flea market..... Montgomery The word dirty is used at many points. DONT COMPLAIN!!!!! lol

Peach Grilled Flat Iron Kabobs

Took three flat iron steaks and made kabobs out of them. Then I marinated them in olive oil & Ritter's Peach Rub over night in the fridge. I then skewered them onto a "fire wire" ... Grilled them on the Solaire anywhere portable infrared grill until medium rare. Next, took some Suckle Buster's Peach Hot sweet BBQ Sauce mixed with more olive oil and lowered the heat of the grill and coated generously... Let rest for 10 minutes and sliced and ate... I am not bragging, but these were better than any steak or meat I have ever cooked before... This is a "KEEPER" folks.... Google ritter's rub & suckle busters sauces.....

One Of The Things I Miss Most About The Bahamas Is Bahamian Food

I spent a month last year in the island of Eleuthera in the Bahamas, never heard of it? It is a long thin and somewhat unpopulated island on the far eastern side of the Bahamas. I have to say that one of the most enjoyable aspects of the trip was the Bahamian food, of course I love that about every place I visit! I love trying out all the local dishes and the Bahamas was no exception.

Food is probably not the first thing you think about when you think about the Bahamas with all the beautiful white sand beaches and crystal clear turquoise and azure water. If you don't allow yourself the indulgence of as much Bahamian food as you can experience you will regret it later.

The cuisine gets the attention it deserves at the local island restaurants showing a diversity that is unexpected with many international styles mixed in. The exact native food that you experience will even vary from island to island and also depend upon the species of fish being served. As one might imagine a great many of their dishes are seafood based with the abundance of water the islands all share.

Get ready to experience food choices and tastes you have never had because in the Bahamas the chefs enjoy being unique and distinctive.

One of the foods that you will probably not experience anywhere else on so large a scale is the meat from the Conch. This is the favored food of native Bahamians and is used in just about every possible dish you can imagine. When I was living there last summer I had conch salad, conch fritters, conch chowder and even conch burgers! One of my favorites though was raw conch with lime juice, hot peppers, and fresh tomato and onions. But beware, when I say hot peppers, I mean hot! Being of Cajun descent I was raised on hot food and not even the peppers in Mexico are as hot as these!

Another popular dish among the locals especially is fish and grits. The fish is cooked with salted pork, peppers, and onions and served with grits as a breakfast fare. I got quite used to having it every morning.

You have to try the local variation of fish chowder on whatever island you stay as well. Although the exact recipe may differ slightly it is usually made with fresh grouper, which are abundant there, tomatoes, lime juice, and dark rum, absolutely delicious.

Don't be afraid to try these and the many other fine local foods offered if you get the opportunity to travel to the Bahamas.

Traditional Ethnic Asian Desserts - Malay Kuih

My Singaporean friend who now lives in California constantly talks about food back home, and home is Singapore. She loves her foods, and having lived there for more than five years, she discovers there are few precious foods which cannot be found anywhere in California or elsewhere in US.

One of the things she misses and hopes many Americans will discover is this exotic traditional sweet and savoury dessert group called Malay Kuih. Originating from Indonesia, Malaysia and Singapore, Malay kuih recipes were exported from the deep villages and brought to life and popularized now in big cities and hotels and restaurants.

Yet the art of making these kuihs is still elusive to many people, that goes for Asians as well. These gooey and delicious desserts are still not known to people in the US or Europe and it is such a pity such glorious foods are hidden from a population who loves desserts.

Most of us in Southeast Asia are familiar with western cakes, puddings and brownies and we often have a wide selection of desserts of east/west to choose from to satisfy our sweet tooth. If only our desserts are known in the west, more people will learn to make them and impress their family and friends. This also makes for a great and new potluck idea.

It is totally different from the western desserts and yet achieves similar gratification. The creative use of colours and fragrance from banana or pandan leaves make these kuihs distinctive and will stand out in a buffet crowd.

Unlike western desserts which use basic ingredients like butter, eggs, plain flour and castor sugar, the Malay kuihs use basic ingredients like flour made from tapioca, green beans, yam, sago and palm sugar and coconut milk. These are mostly steamed, sometimes wrapped in banana leaf. Steaming is not the only way to do it these days, as these kuihs emerge from the deep villages, new recipes have been created and baked instead of steamed.

Furthermore, western desserts are mostly sweet whilst these kuih recipes include savouries as well. This can be created from using tapioca flour and coconut milk and then topped with minced meat which has been sauted with spices and garnished with fried onions. These savouries are still called kuihs and yet many Asian eat them for breakfast or light lunch or for high teas. Basically there are no rules when it comes to eating traditional Malay kuihs.

These ingredients and method of baking were a result of circumstances where modern amenities were not available to them. So they resourcefully used materials like yam, tapioca or beans and made into flour. Steaming was done on stove using charcoals. Coconut milk was used to achieve rich and gooey results, just like westerners use butter or cheese. It is quite amazing what palm sugar can achieve in terms of taste and colour. And yet the result is equally comforting if not more.

There are more than 100 kuih recipes that are basically made from all these basic ingredients. Through creative use of colours and different combination of flours and use of coconut, these traditional Malay kuihs have certainly left some hearts broken when they leave home.

Southern BBQ Commercial

Commercial for Southern Bar-B-Que Products.

Three Forms of Rice

Rice is a cereal which forms the staple food for half the people in the world. It is grown in Thailand, Burma, India, China, Japan, Philippines, Malaysia and parts of America. Rice is sold in three forms, in white grains as polished rice, in reddish brown grain as unpolished rice and in partly cooked grains as parboiled rice.

Unpolished rice is cheaper and more nutritious than polished rice, but its tough bran makes it rather than unpleasant to eat. Parboiled rice is also more nutritious than polished rice, but is not popular with many people because of its strong flavor. Polished rice is the most popular rice as it not only tastes good but it also looks more appetizing than the other rice. In polishing rice, the outer skin or bran which contains vitamins and mineral salts is removed and is sold as animal food. This wastage of valuable nutrients is unavoidable due to the fact that unpolished rice does not keep as well as polished rice because the fat in the germ goes rancid very quickly.

Un-husked rice is called paddy. When paddy is ready for harvesting, its husk is golden in color. These golden heads of paddy are gathered and threshed to remove the paddy grains from the stalks. The paddy is dried in the sun, them milled to remove the husk and finally polished to remove the bran. After polishing, the rice is graded into whole grain or first quality rice and broken rice. Polished rice contains almost all starch which is in small, easily digestible granules and some protein. During cooking, the starch grains absorb water and burst, so that each grain becomes much bigger and fluffier.

Parboiled rice is prepared by soaking the whole paddy in cold water for about 24 hours. The soaked paddy is then steamed for about 10 minutes. The paddy is then dried and milled like the other rice. During the soaking of the paddy, most of the vitamins and mineral salts and some protein are carried by the water into the endosperm where they are absorbed by the starch. During the steaming, the starch grains on the outer part of the endosperm are gelatinized and will seal off the nutrients in the inner part of the endosperm. When parboiled rice is milled, most of the nutrients are retained.

Rice is ground into flour which is used for some cakes and biscuits. Rice flour cannot be used for bread as it does not contain gluten. Dry rice flour used with wheat flour for biscuits improves the texture of the biscuits making them short and crisp. Plain rice flour batters are crisp and remain crisp for quite a long time. Fresh rice flour is used for many local cakes. Rice flour is also used to make noodles which are made in small factories for sale in the local markets.

9 Grilling Tips

Well, you now have your shiny new grill sitting out on the patio, and you're looking forward to cooking some plump, juicy burgers or steaks. You want your food to turn out well, but grilling, like anything else, does take some practice. These grilling tips will help you to get a good start, and create a great meal.

Always be sure to oil your grill first. Either spray the grill with a nonstick cooking spray before you turn the grill on, or you can wipe it down with a wad of paper towels dipped in cooking oil. If the grill is hot, be sure to hold the paper towels in a pair of tongs. Proper lubrication will keep the meat from sticking to the grill. If it sticks, it will tear when you turn it, and it will lose its juices and become dry, as well as looking unattractive, so be sure to properly oil the grill.

Let the grill preheat before you put any food on it. You want the grill to be a constant temperature. If you put on the meat while the grill is still heating, you may end up with dry meat. If you are using charcoal, check the coals before you put the meat on the grill. The coals should be completely gray. This allows the temperature to level off, and the lighter fluid to burn away.

If you don't like the taste of lighter fluid on your food, try using a chimney starter. Place the coals in the top, and then wad a couple of sheets of newspaper in the bottom. Light the paper, and wait for the coals to ignite, then dump them into the grill. Just be sure not to place the chimney starter on any flammable surface.

Make sure your meat is completely thawed before cooking. Thaw it in the refrigerator for a couple of days before you need it, and let it thaw. Remove it from the refrigerator and allow it to come to room temperature before cooking. You can also thaw the meat in the microwave, but it will need to be cooked immediately after you remove it from the microwave.

Avoid foodborne illness, don't place the cooked meat on the same plate that you used to carry the raw meat to the grill. Use a different cutting board for meats and vegetables to avoid cross contamination.

Never use a fork to turn the meat. A fork will poke holes in the meat, allowing the juices to drain away, giving you dry meat, and a difficult buildup of grease and burned on juices to clean out of your grill. Use a pair of tongs to turn the meat, and keep the juices where then belong, inside the meat.

You'll need to open the lid from time to time to turn the meat, and to check for doneness. You want to leave the lid closed as much as possible, though. The changing temperatures from constantly opening and closing the lid will cause the meat to dry out. So, keep the lid closed unless you're turning or checking the meat.

Not everything needs to be cooked over the highest temperature that your grill can attain. If the heat is too high, the outside of the meat will burn, while the insides are barely cooked. Turn the temperature down a bit on the gas grill, or let the coals burn down a bit more on a charcoal grill. There certainly are some foods that need to be cooked on high, but not all.

If you want to brush a sugary barbecue sauce on your meat, wait until the last few minutes of cooking time. If you put the sauce on too soon, the sugar in the sauce will burn.

So, fire up the grill, and practice your grilling techniques. Apply these simple tips, and you'll be grilling like a pro in no time.

Soul Food Recipes - Why They're Going to Video

Soul food recipes have long reigned as the king of southern cuisine. Born out of the bonds of slavery during the pre-civil war period three centuries ago, this southern cuisine has grown into a billion dollar industry. It not only includes food manufacturing and restaurants, but also publishing and now video. Thanks to the popularity many recipe sites are turning to video instead of or in addition to written recipes.

This southern cuisine has given birth to many chefs who demand attention from their fans much like rock stars. Their celebrity continues to allow them to writer best selling books, open 5 start restaurants and even create their own television programs and more.

Many of today's recipes require easier methods to duplicate them. Seeing a recipe come to life through video makes it a lot easier to duplicate the dish. There's the little nuances you can catch by watching an expert prepare the dish that you could never get from reading a cold recipe alone. Many progressive websites continue to include instructional videos for their site visitors. And the response continues to be positive. "Having a video to watch definitely shortens the learning curve when it comes to preparing a dish," says Thelma Taylor. Thelma is a young wife and new cook who appreciates the simplicity the many free videos give her.

They're few if any cooking shows on television who give you details of how to cook soul food recipes. A growing number of consumers appreciate being able to go online anytime and get detail instructions on how to cook a specific dish. The many free soul food recipe websites that dot the internet continues to offer the changes today's consumer is demanding. Those changes are healthier cooking techniques and ingredients, as well as quicker ways to prepare meals. Now video recipes are catching the attention of more southern food lovers. Stay tuned for more changes to meet the needs of today's demanding consumer.

Chicken With Berber Rub and Sauce

Episode 269

Easy Recipes For the Culinary-Challenged

Do you have a severe lack of skills in the kitchen? Unfortunately, not everyone has the natural ability to throw ingredients together to yield a tasty masterpiece; however, I have a solution for those of us who lack culinary finesse! If you're tired of stove-top Ramen and Hot Pockets, then get ready to wow your stomach with these simple recipes!

Homemade Pizza

1 package pizza dough
1 jar pizza sauce (tomato puree works, too - and it's cheaper!)
grated cheddar cheese
toppings of your choice (pineapple, onions, sausage, pepperoni, mushrooms, etc.)
Italian seasoning, salt, and pepper to taste

To prepare: If the pizza dough comes in a package, prepare it according to the instructions (usually you just add water, then knead it). If it comes in a tube (like biscuits), then you just have to roll it out. To do this, just sprinkle a bit of flour on the (clean) counter top, roll the dough with a rolling pin. If you don't have a rolling pin, use a round glass or do as best as you can with your palms. If you prefer a truly deep dish pizza, then leave your dough about half an inch thick. If you like it a little thinner, roll it out until it's 1/4 inch thick. Transfer the dough to a greased cookie sheet. Preheat the oven according to the temperature on the pizza dough packet.

Next is the sauce. Spread the sauce over the dough - as much or as little as you like! Sprinkle salt, pepper, and Italian seasoning on top, then a little of the grated cheese. Throw on your toppings (ground beef and sausage need to be browned in a skillet beforehand), then coat with more cheese. Sprinkle a bit more Italian seasoning, then pop it in the oven. Use the cooking time on the pizza dough as a guide, but keep an eye on it. The pizza will be ready when the crust has turned golden brown and the cheese has melted.

Chicken and Broccoli Alfredo

1 package Knorr "Pasta Sides" Alfredo (or you can just buy a cheap jar of Alfredo sauce and a package of noodles)
1 cup broccoli
1 cup grilled chicken breast strips (frozen kind works fine as long as it's fully cooked)
salt and pepper to taste

If you opt for the jar sauce and noodles: boil some water in a pot, add the noodles, and cook for about 8 - 10 minutes. Heat the sauce in a saucepan on a medium heat.

If you chose the packaged Alfredo, just prepare is per the directions on the package.

Fill a small saucepan about half full of water and put on the stove to boil. Chop most of the stems from the broccoli (I like to leave about 1/2 an inch of stem on mine), then chuck in the pan of boiling water.

When the noodles are done, strain them. Toss a spoonful of butter into the pot and return the noodles to it (this keeps them from sticking). Check on the sauce - is it piping hot? If so, add it to the noodles and mix it well.

The broccoli should be done after about 8 - 10 minutes of boiling. Test a piece to make sure the texture is to your liking, then strain the broccoli and add to the noodles. In a microwaveable bowl, heat the chicken in the microwave until steaming hot, then add to the noodles. Give it all a good mix and season with salt and pepper. Serve hot.

Tuna Salad

1 can tuna (drained)
3 cups wide egg noodles
1/2 cup mayonnaise (real mayo, not miracle whip)
1/4 cup ranch dressing
1/2 can corn
4 spoonfuls relish

Boil the noodles in a pan of water for about 10 minutes, or until fully cooked. Strain them and rinse with cold water to cool them. Throw the noodles in a large container (preferably one with a lid). Mix in all the ingredients together, stirring well. Cover and refrigerate. (It makes a lot, but this lasts a few days in the fridge, so you can munch on it whenever you're feeling peckish.)

Benefits of Proper Juicing

The best way to improve your health is by giving your body the right material it needs to function in peak physical condition. In today's busy world, juicing can be a very healthy option to incorporate into your regular eating regime. Before some genius invented cubicles and greasy hamburgers, people ate foods in its most natural form: fresh, nutritious, unprocessed, mostly raw, and with great variety. In fact, there are some societies in parts of the world that no one else cares about who still eat that way and by comparing the types of diseases in modernized societies, it's understood that what you eat makes a huge difference in your health.

Some of the biggest benefit to juicing is its power to magnify the benefits of its ingredients. Sure, it is important to eat solid fruits and vegetables too, but to juice often increases the amount of nutrients, vitamins, and mineral essential to proper body functions. This happens in a number of ways. For starters, the juice is liquefied to your body can absorb the nutrients in a much more efficient manner. In solid foods, there is always a fraction of nutrients that go to waste because they were trapped inside the solid particles that prevented your body from extracting the nutrients before it completed its lap through your digestive system.

Your body consists of mostly water and needs water as the main medium of transporting toxins out of your body. Juicing increases the amount of water per unit of fruit or vegetable by reducing the amount of solid. Just by juicing you are increasing the amount of water you put into your body. Probably not meet your daily requirement since an overwhelming majority of people do not hydrate enough during the day, but it helps to bring you closer.

One important thing to keep in mind about properly juicing is that the benefits of juicing are only as good as the ingredients you use. Always use organic grown foods that are free of pesticides and chemical fertilizers since these toxins are what we want out of our bodies so it only makes sense to avoid putting them in to begin with.

Also, the ingredients should be as fresh as possible, there is a statistic stating that by the time the consumer takes the food home, on average, the food is already a few weeks old. So while it's probably impossible to get fruit right off the vine, tree, or whatever the fruiting parent is, in almost all areas there are local farmers and markets that sell local produce which have shorter trips to travel to get to you. Speaking of fresh, never ever drink juice more than a day old. It's best to consume your heavenly delight within the hour of juicing.

White Barbecue Sauce - Sweet, Sour, Tickling and Tangy

BBQ sauce is generally a basic mixture of tomatoes, sugar and vinegar. Tomatoes used can be in various forms such as tomato sauce, paste, puree and even ketchup. Sugar adds sweetness to the barbecue sauce and can either be corn syrup, honey or molasses. The addition of vinegar, on the other hand, lends a sour flavor to the bbq sauce and can be in the form of beer, white or flavored vinegar, wine or citrus juices. In general, bbq sauces can be used throughout the barbecue process from preparation to cooking.

Bechamel sauce or White Barbecue Sauce has a long and illustrious history. It has been a pet of the French food connoisseurs, since 1651. One of the mother sauces of French cuisine, the white sauce is nowadays made by whisking scalded milk gradually into a white flour-butter roux. However, it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. White Barbecue sauce, unquestionably adds a delicate flavoring to your meat dishes.

White Barbecue Sauces of Alabama are different from most other barbecue sauces in the use of their bases. These sauces are predominantly mayonnaise based, unlike the traditional and ubiquitous tomato. Chicken, turkey or pork - these white sauces are taste uppers beyond imagination. Like its tomato- and mustard-based cousins, white barbecue sauce comes in shades ranging from porcelain to putty. There are also differences in consistency. Some sauces flow like fat free milk, while others are more reminiscent of a creamy dressing. As for the ingredients, well, purists such as Myra Grissom, owner of Miss Myra's Pit Bar-B-Q in Birmingham, insists there are only four items who play the role: mayonnaise, vinegar, salt, and coarsely ground pepper. Perking up salads or topping pulled pork sandwiches or grilled fish whatever you are up to these sauces are great.

Smuggler's Run White Grilling Sauce and Big Bob Gibson White BBQ sauce are sauces that can be recommended, without any hesitation. Mayonnaise, Egg Yolks, Water, Corn Syrup, Vinegar, Salt, Spices, Calcium Disodium, Cider Vinegar, Onion, Garlic, White Pepper, Salt and Xanthium Gum are what goes into the making of this taste bud rocker.

Big Bob Gibson White BBQ sauce comprises distilled vinegar, sugar, salt, spices, egg yolks, mustard flour, paprika and garlic. Poultry, pork, seafood, and wild game-Big Bob, goes with them comfortably enough.

Shrimp Recipe Coconut With Chipotle Adobo Sauce

Grilled coconut shrimp recipe with Chef Tony, he begins by making a coconut milk batter; with flour, eggs, corn starch, honey, and baking powder. Next he prepares the dredge with shredded coconut, flour, corn starch, lime zest, salt and pepper. After this, he begins working on my favorite part; the Chipotle and Adobo spicy dipping sauce with honey and butter. I'm not sure I even needed shrimp once I tasted the sauce, but they complement each other so well. We know you will feel the same about this healthy twist on a favorite shrimp appetizer. Keep On Grilling! BBQGuys

11 Most Unbelievable Honey Benefits That Many People Don't Know

Here are eleven most incredible benefits of honey that many people don't know. Check how many of them you actually know.

1. Honey is the only sweetener that isn't man-made and has healing effects.

2. With about 18% water and a pH of 3-4, honey is very stable and can last for literally centuries when stored properly.

3. While empty calories from refined sugar contribute health issues and obesity, honey reduces fatty accumulations in our cardiovascular system.

4. Unlike refined table sugar or sucrose, honey does not ferment in our stomach to pose any danger of bacterial invasion.

5. Honey is a monosaccharide, the simplest form of sugar that cannot be further broken down, passing directly from the small intestine into the blood stream without causing any irritancy to our digestive system as sucrose does.

6. The most ideal fuel for burning our body fat stores during sleep due to its 1:1 ratio of fructose and glucose.

7. As the most superior burn treatment, honey relieves pain effectively and heals wound faster with minimal scarring.

8. Honey contains vitamins and antioxidants; in fact one unique antioxidant called "pinocembrin" is only found in honey.

9. According to researchers, honey is a more effective and safer remedy for children's coughs than over-the-counter medicines.

10. Doctor D.C. Jarvis, author of "Folk Medicine" advised that mixing the apple cider vinegar with honey would enhance the healing power of the vinegar.

11. Anabolic honey, a concentrated source of fructose, glucose, is a preferred sweetener choice for athletes.

Eat honey, a good old-fashioned food designed by nature for us human beings!

Oven Spare Ribs.wmv

1 Rack Pork Spare Ribs Dry Rub (Medium Spiced, kids will struggle!) 5 tablespoon brown sugar 1 tablespoon salt 1 teaspoon chilli powder (For Hot add 1 more, Mild ½ teaspoon) 1 tablespoon paprika 1 tablespoon ground black pepper (Mild to Medium 1 teaspoon) 1 tablespoon crushed coriander Sauce for baking 5 tbsp Hickory Smoked BBQ sauce 2 tbsp Worcestershire sauce 250 ml beer 4 cloves garlic Sauce for Basting Drippings from foil after the oven 1 tablespoon golden syrup Cooking procedure: 1. Combine the sugar, salt, paprika, coriander, black pepper and chilli powder and mix well, remove the membrane of the rib and rub the spices on rib. 2. Place the spare ribs in Aluminium foil (enough to cover the ribs tightly for cooking in the oven) and rest for 30 min. 3. Bring beer to boil in a small saucepan. Add the Worcestershire sauce and garlic, let simmer for 6 min. 4. Pre-heat oven on bake or fan bake until 130 Degrees Celsius is reached. 5. Pour the sauce in the foil and wrap very good for the steam to penetrate the meat and not to escape rapidly. Place in oven for 1 hour 40 min. 6. After bathing in the sauce mixture for the set time, drain all the sauce from the Aluminium foil and pour in a sauce pan with the tablespoon of golden syrup. 7. Cook the sauce until texture becomes thick; I cheat and add a teaspoon of Corn-Flour mix with a little bit of water. 8. Using a basting brush, baste the sauce on the spare ribs, broil in oven until golden brown or fire the BBQ and finish the ...

Summer Finger Foods

The range of summer finger foods is vast, and there are plenty of delicious options to choose from. The following is a look at some of the fun options for summer finger foods.

Chips and Dips: You can be as traditional as tortilla or corn chips and salsa, or opt for something more original like pita chips with spinach artichoke dip. Remember, with chips you can use cheese sauces, chili sauces, bean dips, avocado dips, sour cream dips, and more. So, don't discount chips and dips because it is expected, capitalize on it because of the variety.

Fruits and Dips: There is something about dipping finger foods, and fruits make for great dippers. You can use any number of items for dipping into. For example, you could do a chocolate type dip, fondue, or fountain style. You could do a caramel dip. You could do a yogurt type dip. You can do a whipped cream dip. There are several fabulous fruit dip recipes on the Internet, so cash in on them.

Finger Sandwiches: Sandwiches are the all time finger food. You can make delicate sandwiches like cucumber sandwiches for more formal events, or you can make hearty sandwiches for things like baseball parties, and neighborhood BBQs.

Veggies: Veggies are always a great finger food, and healthy too. You can go with a traditional veggie tray, or you can get creative and marinate veggies in balsamic and olive oil, or grill some veggies, or serve them with special dips.

Pre-made Heated Items: This is where you really open up the doors with finger foods, but to serve these kinds you have to be in a location with an oven. You can serve things like meatballs in a tomato sauce, mini sausages in a barbecue sauce, chicken kabobs in a Teriyaki sauce, Thai chicken balls, mini quiches, mini pizzas, toasted breads with dips, etc. Basically you can take your favorite foods and make them mini. You can serve coconut shrimp with a plum sauce, fish bites with tartar sauce, mini burgers, Bruschetta with toasted bread, mini burritos, etc. Really the possibilities here are endless.

Desserts: Desserts make great finger foods, and in the summer you can enjoy plenty of fresh fruit toppings on those desserts. You can do chocolate covered strawberries, just be sure you have refrigeration. You can do mini cheesecakes, cookies, brownie bites, mini muffins, tarts topped with fruits, custards, whipped cream. Again, you can simply take your favorite desserts and make them in miniature sizes. Get a mini muffin pan, and cook your desserts in mini proportions.

Personalize Convenience Foods by Adding a Few Extra Ingredients

Professional cooks know a dash of this and a pinch of that brings out flavor. These little additions are often secret. Other additions, like adding freshly-ground peper to raspberries, are more obvious. I love to cook and most of the meals I fix for my family are homemade. But when I am pressed for time, I will use convenience foods, and many excellent products are available.

Before a product reaches store shelves, the company spends thousands of dollars on product development, taste tests, and test marketing. The result is a product with broad appeal. Most convenience foods taste good. You can make them taste even better by adding pure extracts, fresh herbs, spices, fruit juice, and zest. One small addition can make quick fix products taste like homemade. These additions also make your made-from-scratch recipes taste better. Here are 20 ideas.

* 1/2 teaspoon pure vanilla extract to corn muffin mix

* 1/2 teaspoon almond extract to a small box of vanilla pudding

* 2 tablespoons dry sherry to cream sauce for chicken or turkey

* 1/2 teaspoon dried thyme, 1/4 teaspoon garlic pepper , 1/2 teaspoon chili powder to a tray of frozen

French fries

* 2 tablespoons sugar-free orange marmalade to barbecue sauce

* 2 tablespoons extra strong cold coffee to chocolate cake mix

* 1/2 cup sugar-free vanilla syrup to a bowl of mixed fresh fruit

* 1/2 teaspoon (or more) curry powder to egg salad

* 1 teaspoon coffee granules to small box of chocolate pudding

* 1/2 teaspoon dried thyme and 1/4 teaspoon garlic power to beef gravy

* 1 teaspoon crushed rosemary to popover mix

* 2 tablespoons ketchup to a kettle of vegetable and/or beef-based soup

* 2 tablespoons light cream cheese to cream sauce

* 1 teaspoon lemon zest to blueberry muffin mix

* 1/2 cup red wine to spaghetti sauce

* 1/2 cup sliced almonds to muffin mix

* 1/4 to 1/3 cup sugar-free marmalade to pork sauce/gravy

* 1/3 cup mango chutney to chicken or turkey salad

* 1/2 cup salsa to a batch of chili

* 2 tablespoons cocoa powder to angel food cake mix

For me, cooking is an adventure, and I rarely make a recipe exactly as written. When it comes to cooking, I follow Julia Child's example. "The only real stumbling block is fear of failure," she once said. "In cooking you've got to have a what-the-hell attitude." So the next time you use a convenicnce product add a few extra ingredients. You may be surprised at the results!

Copyright 2009 by Harriet Hodgson

Roasted Beef Ribs in Maple-Barbeque Sauce

You can use "Texas beef ribs" in this recipe. Plan on letting the ribs marinate for 48 hours and serve with coleslaw, corn bread, and plenty of ice-cold beer. But the ribs will still be delicious if they marinate for only 8 hours.

This barbecue sauce can be as mild or as spicy as you like; add hot pepper sauce accordingly. It also works well with pork, chicken, or shrimp.

The Barbecue Sauce:
1¾ cups ketchup
½ cup pure maple syrup
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ cup chopped scallions or fresh chives
1 teaspoon ground cinnamon
½ teaspoon ground allspice
Dash hot pepper sauce
Salt and freshly ground black pepper
The Ribs:
3½ to 4 pounds beef ribs, cut into individual ribs

Method :
Prepare the barbecue sauce: In a medium-size bowl, mix all the ingredients for the barbecue sauce and taste for seasoning. The sauce could have a good balance of sweet and savory, with the flavor of the spice present. Adjust as needed.

Place the ribs in a large bowl and coat the top, bottom, an sides with the sauce. Cover and refrigerate, turning the ribs and basting every few hours or so, for 8 or up to 48 hours.

Preheat the oven to 325 degrees. Remove the ribs from the sauce, reserving the sauce, and place them in a large shallow roasting pan, bone-side down. Brush the ribs with a bit of the sauce.

Roast the rib for 30 minutes. Turn the ribs over, baste with additional sauce, and roast another 30 minutes. Turn the ribs again, baste with the remaining sauce, and roast, basting every 15 minutes or so, until tender, another 45 minutes to 1 hour. If the sauce begins to dry out in the bottom of the roasting pan, add ¼ to ½ cup water to dilute the sauce and keep it from burning. Most of the sauce will caramelize directly to the ribs. Serve hot or at room temperature, makes 4 servings.

Classic Grilled Chicken Recipe by the BBQ Pit Boys

There's no better eating than barbecue chicken served hot off the grill. Watch the BBQ Pit Boys show you how easy it is to make a classic chicken marinade and mopping sauce and then use it to grill up some real tasty and juicy chicken. They also demonstrate the technique called the "indirect grilling method" for this old-time barbecue chicken recipe.

Plank Road Salmon & "Free Range" Chicken (again)

Qing at night never tasted so good! Cedar plank salmon and free range chicken with BBQ pit boys "java rub" and Caribbean jerk sauce! Even the lightning bugs jump the fence for a taste.

I Shall Eat and Cook

Food strengthens and energizes body and spirit. It is a need not just for the moment, but even the memories of food eaten with kindred spirits of the past, keep our hearts attuned with the world. Food nourishes and helps everyone see a brighter place.

Check out these words:

1. Marinades - Consists of liquid ingredients in a solution with seasoning and herbs. The ingredients is allowed to soak. Spices and seasoning are used to pickle meat or fish; uses salt, water, and other liquid

2. Barbeque - Here is a grilling station or an outdoor meal. Barbecue is anything cooked over an open fire; a barbeque party

3. Rub - Herbs and spices flavored powder/salt blend are in a mix and stuffed in a surface of meat.

4. Stew - Stew is food cooked in slow boiling.

5. Casserole - A casserole is a saucepan. It is also a recipe filled with meat, cheese, or vegetable.

6. Tabbouleh - In this recipe, parsley is the essential ingredient. Tabbouleh is a toss of crushed wheat, tomatoes, lemon juice, olive oil, mint and parsley.

Recipe sample from Cook Magazine 2002

1. Cook the bulghur wheat or couscous by adding 1 cup boiling water. Set aside.
2. Mince the parsley, mint leaves and lemon peel.
3. Dice the tomatoes. Scoop out the seeds first.
4. Toss in the minced leaves, tomatoes and couscous.
5. Make the dressing by shaking the lemon juice, salt, olive oil, and pepper together in a glass jar. Toss the dressing in with the salad. Chill well before serving.

7. Dressing - Salad dressing: French, Thousand Island, Blue Cheese, Ceasar Salad; seasoning or sauce

8. SPAM - A slice/shoulder of pork and ham meat

Sample recipe (my own invented recipe)

Fry sliced ham. Set aside.
Mix in pan 1 cup water and 1/2 cup brown sugar.
Boil sauce for a few minutes. Add bits of pineapple or apple.
Lay on Pyrex dish the cooked spam, then add sauce. Serve.

9. Chocolate - The Story of Chocolate - The Daily Tribune article

The story of chocolate began in 600 AD in the jungles of the Yucatan, where the Mayans established the earliest the earliest known plantation for growing cocoa trees which produce cocoa leaves. The cocoa tree's botanical name "theorama cacoa" was translated from the Greek "theorama," meaning food of the gods. The cocoa is the seed for which chocolates are made. Candy made of chocolate. Rfm.

10. Souffle - A frothy baked dish made by folding in beaten white egg and other ingredients. Poof! A chocolate souffle!

Happy eating!

Rose Flores Martinez
Ishallwrite
Rosevoc2

Easy Baked Salmon with Red Wine Sauce

One of the easiest ways to bake salmon is to pan fry it briefly before putting it in the oven. Baked salmon receipes cooked this way are quick and easy. An easy baked salmon recipe just right for a mid week supper after work or as part of a dinner with friends. Try this baked salmon fillet recipe served with an unusual red wine sauce.

Ingredients - serves 6

6 x 150g/5oz Salmon Fillets, skin on

2 finely diced shallots

450ml/14floz full bodied red wine such as a Bordeaux

250g/8oz unsalted butter, diced

Sea salt and freshly ground black pepper

Olive oil


Method

Prepare the Red Wine sauce first.

Pour the wine into a pan with the diced shallots. Bring to the boil and reduce until you have about 3 tablespoons.

Turn the heat down to low and whisk in the diced butter until it becomes emulsified with the red wine reduction, don' let it boil. Season with salt to taste and take off the heat.

The sauce can be reheated gently when needed.

The Salmon

Preheat the oven to 220°C/gas mark 7.

Heat a large non-stick frying pan with an ovenproof handle over a high heat.

Cut 3 diagonal slashes into the skin of each salmon fillet, brush with the olive oil and season with salt and pepper.

Place the salmon skin side down in the frying pan and sear for 3 or 4 minutes. When golden brown, turn over and quickly cook for 30 seconds. Transfer the pan to the oven and bake for about 6 minutes or until done to your liking. Try not to overcook the baked salmon or it will be dry and tasteless.

Serve the salmon skin side up with the warm red wine sauce poured around it and a simple salad or steamed French beans on the side.

And there you have it, a healthy, quick, easy baked salmon dish with very little washing up - my kind of cooking.

The Great Australian Bite - Meat Pies, Sausage Rolls and Pasties

Now to the great 'Aussie' favorites - meat pies, sausage rolls and pasties. The meat pie became a popular lunch time food for Australians in the early years of last century.
Many people would consider the meat pie a traditional nutritious food, filled with quality beef. They'd probably be wrong. The National Health and Medical Research Council's definition of a meat pie is "cooked meat with, or without cereal, condiments, seasoning and water, enclosed in a case of pastry. Meat pie shall contain no less than 25% meat. The meat so determined shall contain not more than 33% fat".

Under the Council's definition, 'meat' in a pie can include "any edible part of any cattle (including buffalo), sheep, pig, rabbit, goat or bird other than game, which is ordinarily used as food by man, whether fresh, chilled or frozen". This is a very broad definition and consequently a meat pie could contain a few surprises.

A particularly unappetizing description of 'meat flesh' by the Council describes what most people think of as 'meat': " 'meat flesh' is the skeletal muscle of such animals with or without the accompanying and overlying fat, together with the sinew, nerve and blood vessels that normally accompany the muscle tissue and are not separated from it in the process of dressing, but does not include the muscle found in the lips, snout, scalp or ear". Meat pies, however, are not required to contain "meat flesh"; they are only required to contain "meat".

Meat pies were recently examined by the Australian Consumers Association. Forty (40) percent of the pies they examined contained less than the 25% minimum meat requirement, and nearly 80% of the pies had more pastry than filling.

Meat Pies, Sausage Rolls & Pasties

Fat Content (grams) Energy Content (kilojoules) Salt Content(grams)

Meat pie 172 grams 1646 1.52

Sausage Roll 129 grams 1621 1.65

Pasty 165 grams 1844 1.62

The figures in Table 8 are probably conservative. Other sources suggest up to 30 grams of fat in each pie and as many as 2170 kilojoules per pie. But on anybody's menu these foods contain too many kilojoules and far too much salt. A meat pie or pastie can provide more than the daily requirement of salt in just one meal.

Sadly, the Aussie meat pie is a mixture of flour and salt with a low meat content that may surprise some pie fanciers. From a takeaway shop, a pie will cost about $3.00 and weigh about 172 grams. To be within the Council's definition and the law, a pie of that weight should contain at least 43 grams of meat (but remember many won't). Assuming you are buying the pie for the meat content - not the pastry or gravy - you are paying $3.00 for 43 grams of meat. That's $70.00 per kilogram! To quote CHOICE Magazine, "you could buy fillet steak for less".

How to Smoke a Brisket

A brisket is known to be the toughest cut of meat from a cow, though when
prepared and cooked correctly it can be the best tasting and most tender meat you
will ever eat. In this section, I will teach you how to choose, prepare, and
barbeque a brisket, Texas style, to achieve the best results possible. Please notice
the other smoker recipes located in the index on the right side of the page.

Choosing A Good Brisket To Smoke

A brisket is composed of two parts, the flat and the point. The flat section usually
has less fat on it while the point should have considerably more. The fat on top of
the brisket is called the "fat cap" and should be white in color. The thickness of fat
on top should be at least 1/4 of an inch thick, and thicker is ok. When purchasing a
brisket, make sure the meat is a deep red color, which will represent freshness, and
make sure it has plenty of fat incorporated throughout the meat, not just on top.
The combination of the deep red color and the white fat of a brisket is called
marbling, and it is the key to choosing a good brisket to bbq. Since the brisket is
such a thick cut of meat, the fat located throughout the meat will help to keep the
brisket moist while smoking.

Make sure the brisket has not been frozen. A frozen brisket will not display a deep
red color, the fat may be darker instead of white, and the brisket will not turn out as
tender and juicy as a fresh one after smoking it.

When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have
seen briskets that are stiff as a board, and some that bend over each side of my
hand. The stiff ones more than likely have been frozen, and I have noticed that they
may not always be as tender as a brisket that is more limber. Some people disagree
with this test, but I am a firm believer because of the results I get.

The weight of the brisket should be between 8 and 11 pounds. A larger brisket
takes longer to cook, and the flat may become tougher or stringy because of the
longer cooking time.

Preparing The Brisket

After choosing the perfect brisket, I start my preparation process the night before I
want to smoke the brisket. First, make sure you have plenty of work space and a
clean area to prepare the brisket on. The brisket should have fat on it no more than
1/4 inch thick. Thicker fat will not allow the smoke to penetrate into the meat
located under the fat. If the fat is too thick, trim it down until you reach the 1/4-
inch thickness.

After trimming the brisket, I rub the brisket down with mustard. The mustard
creates a sticky substance on the meat for the rub to stick to, and it also adds a
great flavor when combined with the rub. Massage the mustard into every portion of
the meat, including the fat, so that it covers the brisket nicely. You do not want the
mustard layer to be too thick; it should be just enough to create a paste for the rub
to stick to.

I choose to use a rub on my briskets instead of a marinade because I have found
that marinades penetrate only about 1/2 inch deep into the meat. You should use
whichever method you like best, but I am going to describe the rub method.
Marinade and rub recipes can be found by clicking on either of the links.

After fully covering the brisket in mustard, apply the rub on the brisket. When done
correctly, the rub should form an evenly distributed layer of seasoning on the
brisket.

Wrap the prepared brisket in Clingwrap, or a similar material to seal it, and then
refrigerate it overnight.

Barbeque Time

Take the brisket out of the refrigerator one hour before you want to put it on the
smoker. Place the brisket fat side up on the smoker. The fat will release oils into the
brisket to help keep it moist while cooking.

I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I
have found this method to be the best, but there are many more smokers available
to choose from such as water smokers, propane smokers, and charcoal smokers.

I use mesquite for smoking briskets because it provides a delicious smoke flavor,
burns hotter so less wood is used, and that is how we do it in Texas. Many people
do not use mesquite, which is fine, and I have included a section for wood selection
to provide you with information about the different types of wood that are good to
use for smoking purposes.

To achieve the best results, I cook the brisket at 225 degrees for about 1 hour and
15 minutes per pound. Many variables also affect cooking time and temperature
such as how many times the smoker is opened, how close the brisket is to the fire
box, etc, but sticking to 225 degrees/1 hr. 15 mn. will work. Many people believe
that when the internal temperature of the brisket reaches 180 degrees, it is done.
This is both true and false. When the internal temperature of the brisket is around
180, the fat in the brisket really begins to marbleize. The brisket will maintain this
temperature for a while, and this adds to the tenderness of the brisket.

I always use a mop sauce to baste the brisket while it is smoking. This will keep the
outside of the brisket moist and tender. It is important to keep the lid closed while
smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce
about every 45 minutes to 1 hour.

A great way to keep briskets moist while smoking them is to use a mop consisting
of apple juice mixed with olive oil. It gives the brisket a great flavor, which is not
overpowering, while keeping the brisket moist from the oil. An easy way to apply
this mop is to put it in a spray bottle and simply squirt it on the brisket.

After 7 hours a brisket usually will not absorb much more smoke. An option for
finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225
degrees for the remaining cook time. I rarely use this method because I enjoy
smoking the brisket for the full time, but I have used it, and it works.

SLICING THE BRISKET

ALWAYS slice the brisket against the grain. Doing this will make the cuts of meet
very tender. To do this, remove some fat from the top of the brisket to see the
direction of the grain in the meat, and slice against it.

I separate the point from the flat before I slice the brisket because the grain
generally runs the same direction in the flat, and it is easier to see when it is
separated. The point is a little harder to correctly slice because the grain in it runs in
different directions. After some practice at carving the brisket, you will know which
direction the grain runs, and you will find it much easier.

Add your favorite barbeque sauce.

Perfect your smoking techniques, and you will win a barbeque competition in no
time!

HAVE A GREAT BARBEQUE!

What Exactly is "Texas Style Barbeque"?

No matter how you spell it, barbeque, barbecue, or BBQ, when the vast majority of folks think of barbecue, they think of firing up their backyard grill until red hot and slapping down a steak or pork chops, searing it to get some nice grill marks and voila!

This is perfect for a quick dinner after working a full day, but true Texas style barbecue goes beyond the average barbecue fare of steaks and drumsticks to create an art form that instills a flavor and tenderness on less popular or more difficult cuts that will never be achieved using the standard grilling method. It is not something that you just do on a whim or when in a hurry to eat. It takes patience and lots of trial and error to perfect the flavors and technique. However, once you do, cooking up a perfect brisket, pork shoulder, ribs, or just about any other cut of meat, becomes second nature.

There are a number of keys to Texas 'que - the first being the seasoning, or dry rub. Depending on the cut of meat you choose, select a dry rub that accentuates and accompanies the meat. I'm partial to the dry rubs from Caroline's Rub, but feel free to use your favorite. Depending on the pit master, they will sometimes mix the dry rub with mustard to create a paste that will thoroughly coat the meat, help in the tenderization, and add a tremendous amount of flavor without heavy mustard overtones. I like to do this on larger cuts of meat like briskets and shoulders.

Once seasoned, the next key to achieving that true 'que flavor is temperature and indirect heat. In Texas, the rule is low and slow. The lower the better, so you will usually see the pit somewhere in the 200 - 250 degree F range. This low temperature allows the meat to cook to a well-done state without losing its moisture or becoming tough and inedible. In fact, when it comes to cuts like shoulders and brisket, well done is the only way to serve them as the collagen and tough connective tissues don't actually break down and allow the meat to become tender until they reach higher internal temperatures. This is where the patience comes in - because of the low temps involved, it will take far longer for your meat to achieve the desired internal temperatures you require, and the internal temp of the meat may plateau for long periods, which can be completely frustrating. It is not uncommon for me to spend 15 - 20 hours tending to the pit when cooking a large brisket.

Now that you have the temperature right, the next step is smoke from hardwoods. Texans tend to use mesquite and pecan woods, and while mesquite wood has a definitive taste, pecan resembles a less-strongly flavored hickory. So feel free to substitute with some hickory wood which may be more readily available in your area. It will definitely take some time and experimentation with your pit and the quantity of wood you use to achieve the flavor you are really seeking, but eating all that great smoked food as part of the process is a fair trade-off!

One thing that raises a lot of controversy among the "grill-arazzi" is the smoke-ring. The smoke-ring is a reddish colored ring that naturally develops around the internal edge of the meat as a result of the nitrites and chemicals that naturally occur in the smoking process. While most championship barbecue competitions do not consider the ring as part of their judging as it does more for aesthetics than flavoring, the die-hard smokers will argue that the bigger the ring, the better the penetration of the smoke into the meat.

While a popular thing to do when grilling, adding barbecue sauce when cooking Texas style does not mean slathering it on during cooking. Texans view the sauce as a compliment to great barbecue, so more often than not, the finished meat product is served with the sauce on the side. If the barbecue is done right, I find the sauce just gets in the way!

I hope these tips have helped clear up some of the confusion, and if you do have the opportunity to try preparing your own Texas style barbecue, I definitely recommend it. It is a great way to kill a lazy summer day, drink a few brews, and make a few friends...believe me, when your neighbors smell the waft of smoke in the air, you won't be able to beat them off with a stick!

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Tim's Double Wrapped Bacon Phatty Explosion on Jimbo Jitsu's Farm House Show

This video is dedicated to Tim Knox! Thanks for the time we shared! This new innovative twist on the Bacon Phatty Explosion takes it to the next step. Tim's is a mini version of the Bacon Phatty Explosion wrapped in a Crescent with cheese and baked in the oven for 15 minutes at 350 degrees. The mini Bacon Phatty Explosion cooks several hours quicker than a traditional JJ's Bacon Phatty Explosion. It taste great as a Tim's mini Bacon Phatty Explosion or double wrapped in a crescent with cheese! Ingredients: 1 Cup Diced Yellow Onion 1 Cup Diced Mushroom 1/4 Cup 4-3-2-1-Spice 3/4 Cup BBQ Sauce (I used Trader Joe's 1 Package Sausage (I used Jimmy Deans) 1 Package Ground Turkey Bacon (I used Trader Joe's) Mix the ingredients minus the bacon and then wrap with the bacon and BBQ 220-250 for 2-3 hours until 165 internal temperature. Then wrap with cheese and crescent, bake until golden brown!

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Farming Gold on EZ MODE in World of Warcraft

Me fooling around on my pre-made level 70 prot pally in SM GY. Like this kind of stuff? Then check out wowhobbs, the pally that inspired me to do this kinda pulling. www.youtube.com Also check out my other vid in SM Cath! It's posted as a video response to this one.

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How to Cook BBQ Recipes : Making Homemade BBQ Sauce

How to make homemade BBQ sauce; learn more about barbecuing in this free cooking video. Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington, has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance Event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan

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How to Marinate Fish For Fantastic Results

You might already be familiar with marinated steak recipes or have your own favorite great steak marinade but what about fish? Marinating fish is a bit different to marinating steak but a similar principles are used. It is best to divide the marinade in half, so you can use half to marinate the fish and the other half as a sauce or baste.

First, you need to combine some ingredients to make a fish marinade. Lemon juice or lime juice with dill is good. Freshly chopped mango and soy sauce is great too if you are after an Asian flavor, or you could use a teriyaki sauce. Italian dressing goes well with most fish and this is an economical and simple option.

A spice blend of garlic, cumin, oregano, and chilies will give your fish a Mexican flavor and a mixture of ginger, cloves, cumin, cayenne pepper, cinnamon and turmeric will give a pungent, sweet, curried flavor to the fish.

Try ginger, sesame seeds, hot pepper sauce, and star anise if you would prefer an Asian taste. Balsamic vinegar is great for marinating fish if you are cooking for diabetics because it gives a sweet flavor without the need for sugar. Rosemary, thyme, marjoram, sage and mustard is a nice combination if you want a strong-flavored marinade.

Some fish has a strong, meaty flavor and other kinds of fish are very delicate so match the marinade to the fish you are going to use. Leftover marinade keeps in the refrigerator for a couple of weeks.

Rinse the fish and pat it dry with a paper towel. Put the fish in a Ziploc bag or a shallow china or glass bowl (do not use anything made from iron, copper, or aluminum because it could discolor) and pour over half the marinade. Turn it over so both sides are coated.

How Long to Marinate Fish

Chill the fish in the marinade in the refrigerator for half an hour. It will not need longer than that to absorb the flavor and over-marinating fish can make it go mushy. Also, leaving fish or seafood in an acidic marinade means it will start to "cook" after half an hour. Citrus juice is used to make ceviche, which is a South American marinated fish dish. This is not what we are doing here so leave the fish in the marinade for twenty to thirty minutes only.

Bake the fish for fifteen to twenty minutes, depending on the size and thickness, or grill or broil it. When it flakes easily with a fork, it is done. Spread the second half of the marinade over the cooked fish using a basting brush. It will soak right into the fish and add extra flavor. Do not use leftover marinade on the cooked fish because it could contain bacteria from the raw fish and cause food poisoning.

Marinating fish is simple and, just like when making marinated steak recipes, you can infuse your fish with plenty of flavor. If you enjoy marinating fish, you will love great steak marinade recipes as well.

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How To Cook Pork Chops (Slow Cooker)

How to Cook Pork Chops In The Slow Cooker How to Cook Pork Chops Slow cooked pork chop ideas Crock Pot Cooking Bulk Once month cooking fast and easy slow cooker recipe stir fry bbq crock pot stress-free meal 100 Huntley Street BBQ supper dinner Zippy gardening recycle howto altonbrown rachelray recipes breadrecipe barbecue pulled dry rub sauce cook sandwich sandwiches grill smoker food barbeque More Cooking Videos at www.Orillia.tk 5-6 Pork Chops (Or Any Meat) 2 Cans Of Mushroom Soup (Or Broccoli and Cheddar) 5-6 Med Potatoes 1 Large Sweet Onion 2 Large Handfuls of Mushrooms 2-3 Garlic Cloves Salt Pepper Splash of Water 3-4 hours in slow cooker on hi 4-5 on med ****************************************** HOW TO COOK IN 1HOUR TIP: 1. Microwave Potatoes in Large bowl with water to soften them up 2. Pan fry pork chops until golden brown 3. Place everything back in the Pot cook for an Hour How to Cook Pork Chops Slow cooked pork chop ideas Crock Pot Cooking Bulk Once month cooking fast and easy slow cooker recipe stir fry bbq crock pot stress-free meal 100 Huntley Street BBQ supper dinner Zippy gardening recycle howto altonbrown rachelray recipes breadrecipe barbecue pulled dry rub sauce cook sandwich sandwiches grill smoker food barbeque

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BBQ-Ribs the Recipe.AVI

BBQ spare rib spice rub and sauce recipe. yummy

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All Purpose Sauce

A handy all purpose soy based sauce by chef John Burke

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Sauce Test - THSC NagaSav Sauce

TheHippySeedCo sent me a test batch bottle of his new insanity, the "NagaSav" BBQ Sauce. It's killer stuff!

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Grilled Salmon & Broasted Potatoes Recipe

Looking for a Grilled Fish dinner to serve up at your next Barbeque? Try this easy to do Grilled Salmon and Sugar Maple Garlic sauce served with Barbecue Roasted Potatoes, as shown by one of the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com ---

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Ruth's Chris Steakhouse's Barbecue Shrimp Orleans - Make it at Home

Ruth's Chris Steak House is that fancy restaurant with the funny name.

A restaurant critic once suggested that Ruth's Chris Steak House could be used as a sobriety test: anyone who could say that name three times certainly couldn't be intoxicated.

Why the Funny Name?

Single mother, Ruth Fertel, bought a restaurant in 1965 named "Chris Steak House," and she acquired the right to use that name as long as the restaurant remained in the original location. But after a kitchen fire destroyed the first building they were forced to move and Ruth needed a new name. She didn't want to lose customers who knew and loved Chris Steak House but she couldn't use the name at the new location. So she added her name and "Ruth's Chris Steak House" was born. It has proven to be effective as people remember the name because it's so unusual.

The Ruth's Chris Steakhouse website reports that it is the nation's largest upscale restaurant company with 109 operations (United States, Puerto Rico, and internationally) selling over 17,000 steaks a day and grossing more than $250 million annually.

How Do They Get the Steaks to Taste So Good?

Well, obviously, they start with the very best cuts of beef money can buy. The best beef produces the best steaks. The beef is aged and cut thick to make it tender and juicy.

Then they cook it in a way that would be impossible for most home cooks. They sear each side at 1800 degrees Fahrenheit (over 3 times hotter than any average home stove will get.) The seasoning is simple and something you can try at home: Salt, pepper, parsley and lots of butter are all that are used. Real butter is the key to most restaurant foods tasting better than most home foods according to Anthony Bourdain in Kitchen Confidential. Ruth's Chris uses one ounce per steak.

Then the steaks are served on plates heated to 500 degrees Fahrenheit (as hot as a home oven will get.)

A Ruth's Chris Steak House Recipe You Can Try at Home

The San Antonio Express-News published this recipe, for one of Ruth's most popular appetizers, a while back.

INGREDIENTS

Barbeque Butter

1 pound Butter

2 teaspoons Black Pepper

1/4 teaspoon Cayenne Pepper

1 1/2 teaspoon Paprika

1 teaspoon Salt

1/2 teaspoon whole dried Rosemary Leaves (measured, then finely chopped)

2 ounces (1/4 cup) Garlic, finely chopped

2 teaspoons Worcestershire Sauce

1 teaspoon Tabasco Sauce

1 1/2 teaspoons Water

For Shrimp

1 tablespoon plus 1 teaspoon Olive Oil

1 pound (16-20 count), cleaned, peeled and deveined shrimp

1/4 cup chopped Green Onions

1/2 cup dry White Wine

Sourdough Bread, for serving

DIRECTIONS

For Barbecue Butter:

Soften butter at room temperature to 70-80 degrees.

Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water into mixing bowl.

Whip on high speed 3 minutes or until thoroughly blended.

Refrigerate to 40 degrees.

For the Shrimp:

This will use 1 cup of the butter; reserve extra for another use
Makes about 2 1/2 cups

Pour olive oil in a hot sauté pan.

Add shrimp to the sauté pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.)

Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

Add white wine and cook until reduced to 1/4 cup.

Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.

Serve immediately in a bowl preheated to 160 degrees.

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Madden

BBQ Sauce and The Uncle battle out for a spot on ESPN's Madden Nation. Just keep watching, it gets good

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Ching He Huang/Chinese Food Made Easy/Spicy Sichuan/Spicy hotpot

Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan Spicy hotpot www.chinghehuang.com www.mogu.com.tw Ching makes a mouth-tingling Sichuan hotpot with a spicy broth in which fresh ingredients are poached. Ingredients For the spicy soup stock base 2 tbsp groundnut oil 3-4 long dried Sichuan chillies or long dried chillies 50g/2oz whole Sichuan peppercorns 1 tbsp chilli bean sauce (available from Asian grocers) 1 tbsp chilli sauce 1.7 litres/3 pints hot vegetable stock 2 whole star anise 6 dried Chinese mushrooms 1 small handful dried tangerine peel (available from Asian grocers, or subtitute with the zest of 1 orange) 1 large spring onion, roughly chopped 250ml/9fl oz chilli oil 2.5cm/1in piece fresh root ginger, peeled 2 red chillies, de-seeded, sliced 250g/9oz ready-made fish balls (available from Asian grocers) (optional) 1 small handful Chinese cabbage, thickly sliced 1 small handful deep-fried tofu 1 small handful fresh tofu, cut into 2.5cm/1in chunks For the vinegar, chilli and soy dipping sauce 3 tbsp Chinkiang black rice vinegar or balsamic vinegar 3 tbsp light soy sauce 1 red chilli, de-seeded, finely chopped For the Taiwanese dipping sauce 1 free-range egg, yolk only 1 tbsp oriental satay or barbecue sauce (available from Asian grocers) 1 tbsp light soy sauce 1 tbsp finely chopped fresh coriander 1 tbsp finely sliced spring onion To serve lamb fillet, thinly sliced raw prawns, shelled and de-veined firm tofu, cut into chunks enoki mushrooms baby sweetcorn ...

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Cooking with Osaka Papa: Yakiniku

Hey guys! :D This is my first of what I hope to be at least a few videos showing some Japanese home cooking I do :D Yakiniku is one of my favorite foods! Yakiniku literally translates to "grilled beef", and well, that's pretty much what it is! :) Japan is many different cuts of beef we don't sell back home..some are delicious..some I steer clear from! But hey, go find some tasty looking meat, fire up your hotplate, and enjoy! :)

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The Best Barbecue Accessories For Your Backyard Deck Or Patio

The backyard barbecue has become a major event and something that a lot of homeowners look forward to using as soon as the weather gets warm. Many will use it on a regular basis to make their favorite steak or chicken dinner. These people realize that the right BBQ accessories will make the overall cooking experience more enjoyable and quite a bit easier. There are several of these items that don't take up much space but are crucial to success.

Before we talk about the accessories you should make sure you own one of the better gas grills to use them on. Now, there are three different barbeque accessories that stand above the competition. The first items of importance are the spatula and tongs. These are responsible for moving the food around the cooking surface as well as flipping the meat over as needed. You can find combination tools that can be used as both a spatula as well as tongs, but make sure they are long enough to get to the very back of your barbeque grill. Also try to get stainless steel as it will last longer and it won't melt like plastic will.

Another recommended accessory is the standard basting brush. These specialized brushes are the right size and shape to really put the sauce into the crevices of any piece of meat on your gas grill. It might be a good idea to have a couple of these tools with you when you are grilling incase you wish to baste different foods with different types of sauce. Just make sure you clean the brush thoroughly when you are done as you don't want any leftover residue the next time you grill with it.

Cleaning Up Is An Important Step

Another accessory that's widely used when the grilling process is done is the scraper. You can use this tool to remove all the leftover food particles from the grilling surface before you put your grill away. It is typically recommended to use this when the grate is still somewhat warm as the particles will be easy to remove. Take your time and carefully clean it so it is ready to go the next time you fire up your barbecue grill.

Research To Find The Best Grill

With only a handful of basic accessories you can greatly enhance your grilling experience. And should you not have the right barbeque grill, you can locate many online reviews covering all of the top brands available today. With some minor research you can quickly get the right unit for your needs.

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most awesome gross sweet smoothie please please watch

lol we mixed this sutff together:yogurt milk OJ salt pepper penut butter hot suace bbq sauce sugar [alot] water mustard creamor cheese lime juice red hot hot sauce ya and a clip of my friend modling a doll dont ask lol our smoothie lol

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